Onion and Rosemary Focaccia

Homemade bread is a staple in our house and I am always on the hunt for new recipes to try. 

Focaccia is such a versatile bread. It makes amazing sandwiches, is wonderful paired with soups and salads or simply dipped in herb flavored oils.

This 'Onion and Rosemary Focaccia' is bursting with flavor.

Fresh rosemary is a key ingredient to this bread. Yellow onions are sauteed in olive oil,  just till translucent and strewn lightly across the dough. Freshly ground black pepper, course sea salt and a sprinkling of EVOO (extra virgin olive oil) round out the seasonings of this tasty bread.

 The recipe is from my favorite Bread Book - Artisan Bread in 5 Minutes a Day.

 I used the recipe for  'Olive Oil Dough' to make my loaves.

Roll the dough out to 3/4" thick, move onto a parchment lined cookie sheet and add toppings.  Place a broiler pan in the lowest rack of your oven and preheat to 425 degrees. Place dough in oven and add 1 cup hot water to broiler pan and quickly shut door creating a steam bath. Bake for approximately 25 minutes or until lightly browned.

Allow the bread to cool slightly before slicing. This is easier said than done, as everyone wants to eat it immediately from the oven.

A home filled with the aroma of freshly baked bread - a simple joy.

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